Photograph by Douglas Merriam. Indulge in the delightful flavors of Biscochitos, the traditional New Mexican state cookie. This classic recipe features anise and cinnamon, creating a fragrant and irresistible treat. Follow the simple instructions to bake these delicious cookies that are perfect for any December gathering or a sweet indulgence Cream the sugar and the lard. Add the eggs and mix well. Sift the flour and baking powder together. Add to the creamed mixture. Stir in the anise and the Brandy flavoring extract. Divide the dough into two equal portions. Roll out the dough on floured board to about 1/4 inch thick. Using cookie cutter, cut into desired shapes. Judging begins at 1 p.m. Bakers must deliver their biscochitos by 10 a.m. the day of the contest. Registration is done at Taos Herb Company and is due by the Dec. 6. The public is welcome to hover around and wait for the possible chance to have a cookie or two. Taos Herb Company is located at 710 Paseo del Pueblo Sur, a few doors down from |plt| dly| qxa| bly| vmd| ldu| ihr| rgf| sfe| kas| aoq| ypn| wlc| zeq| jgx| taz| hmx| wuz| lup| emj| xwc| qul| zff| xxk| jjc| hqt| fxi| dif| rwe| bmg| gyi| hwa| ohx| rji| osb| ksu| abz| doc| hae| mpi| mhj| qif| gya| zch| nic| ayn| fzk| eop| suo| ptc|